Recipe created by Debra Ponzek, coauthor of The Summer House Cookbook
Top this light, fluffy cake with vanilla ice cream or grapefruit sauce...delish!
Servings: Makes 20 servings
Ingredients
Directions
Position a rack in middle of oven and preheat to 350°F. Butter and flour a 9-inch-round cake pan.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. In the bowl of an electric mixer, on medium speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in zests and vanilla. Reduce speed to low, add half of dry ingredients, a little at a time, scraping down the sides of the bowl after each addition. Add crème fraîche and beat just until smooth. Add remaining dry ingredients and beat just until combined.
Transfer batter to pan and smooth top with a spatula. Bake 40 to 45 minutes or until cake tests done in center.
In a medium bowl, stir confectioners' sugar and lemon juice until well combined.
Transfer cake to a wire rack and allow to cool 10 minutes. Remove cake from pan, cool completely on rack, and drizzle with glaze.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. In the bowl of an electric mixer, on medium speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in zests and vanilla. Reduce speed to low, add half of dry ingredients, a little at a time, scraping down the sides of the bowl after each addition. Add crème fraîche and beat just until smooth. Add remaining dry ingredients and beat just until combined.
Transfer batter to pan and smooth top with a spatula. Bake 40 to 45 minutes or until cake tests done in center.
In a medium bowl, stir confectioners' sugar and lemon juice until well combined.
Transfer cake to a wire rack and allow to cool 10 minutes. Remove cake from pan, cool completely on rack, and drizzle with glaze.
From the November 2003 issue of O, The Oprah Magazine
